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Reindeer Gingerbread Macaroons with Chocolate Ganache Filling
1 cup powdered sugar
1/2 cup sifted almond flour, (only use fine almond flour)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 egg whites
1/8 teaspoon cream of tartar
Pinch of kosher salt
3 tablespoons sugar
1.Preheat oven to 300 degrees. Line two 1/2 sheet trays with parchment or a silpat.
2.Sift together powdered sugar, almond flour and spices.
3.Using a hand mixer or stand mixer whisk together egg whites, cream of tartar, and salt on high speed. Slowly pour in the sugar. Continue to whisk until the egg whites hold stiff peaks. Fold the flour mixture into the egg whites.
4.Pour batter into a piping bag. Pipe batter onto the prepared pans in small 1-inch circles. Dip your finger in water and gently pat down the top of the macaroon so it is even. Let the pans sit out for 1 hour.
5.Bake for 20 minutes until the macaroons are set and easily release from the pan. Cool completely.
Chocolate Ganache Filling:
1/2 cup heavy cream
1 cup bittersweet chocolate chips
1.Heat heavy cream in saucepan until just beginning to boil. Pour hot cream over the chocolate chips. Let sit 5 minutes, then whisk until smooth. Let cool.
2.For traditional macaroons spread a small amount of ganache filling between the cookies.
Reindeer Gingerbread Macaroons
Chocolate covered pretzels
Red sugar pearls
1.Cut chocolate covered pretzels in half. Gently push the pretzel halves into the ganache, between the two cookies. These are the antlers.
2.Dip one side of the red sugar pearl into the ganache and then place in the middle of the cookie for the reindeer’s nose. Using a skewer draw on the eyes and mouth with the ganache.